Melt-in-Your-Mouth Sponge Cake 🍰✨
Light as air, buttery-sweet, and so tender it practically dissolves on your tongue!
Ingredients
-
4 large eggs, room temperature
-
1 cup (200g) granulated sugar
-
1 cup (120g) all-purpose flour (sifted)
-
½ cup (120ml) whole milk, lukewarm
-
½ cup (115g) unsalted butter, melted & cooled
-
1 tsp baking powder
-
1 tsp vanilla extract
-
Zest of 1 lemon (optional, for brightness)
-
Pinch of salt
Instructions
1. Prep & Preheat
-
Preheat oven to 325°F (160°C).
-
Grease and line an 8-inch (20cm) round pan with parchment paper.
2. Whip Eggs & Sugar
-
In a large bowl, beat eggs and sugar with a mixer on high speed for 8–10 minutes until pale, thick, and tripled in volume (ribbon stage).
-
Add vanilla and lemon zest (if using).
3. Fold Dry Ingredients
-
Sift flour + baking powder + salt over the egg mixture.
-
Gently fold with a spatula (no deflating!) until just combined.
4. Incorporate Butter & Milk
-
Mix milk + melted butter in a separate bowl.
-
Pour half into the batter, fold gently. Repeat with remaining liquid.
5. Bake to Perfection
-
Pour batter into the pan. Tap once to remove bubbles.
-
Bake 30–35 minutes until golden and a toothpick comes out clean.
-
Cool 10 minutes in pan, then transfer to a wire rack.
Tips for Success
🌡️ Room temp eggs whip better for maximum fluff.
🌀 Fold, don’t stir! Preserve the air bubbles.
🔥 Low & slow baking prevents dryness.
Serve with:
-
Fresh berries & whipped cream
-
Dusted powdered sugar
-
Warm lemon curd drizzle
Why it’s special:
No heavy fats—just ethereal texture from whipped eggs!
Enjoy your cloud-like masterpiece! ☁️💛